Som Tum Thai is bold, bright, and refreshingly addictive. Meanwhile, its regional variations offer even more flavor adventures from Som Tum Thai, Lao, Korat, to Tum Chiang Mai. . Ultimately, there’s no wrong way to pound and season this iconic papaya salad.

Table of Contents

Essential Ingredients for Green Papaya Salad

Each ingredient in Som Tum plays a unique role in creating its signature balance of sweet, sour, salty, and spicy flavors. Here’s what you need and how to use them:

Green Papaya: The star of the dish. Shred with a knife or the “Kiwi Pro Slice Peeler“. The key is choosing papaya that is still firm.
Carrots: Add color and a touch of sweetness. Use them julienned like the papaya to blend seamlessly into the salad.
Tomatoes: Cherry or grape tomatoes are best. Slightly crushed during pounding, they add juicy sweetness and a pop of acidity.
Long Bean: Adds crunch and a slight earthiness. Cut into 2-inch pieces and gently bruised to release flavor. You can also use green beans as well.
Garlic: Crushed to release its sharp aroma and flavor. It forms the savory base of the dressing.
Chilies: Add heat and intensity. Pound to your preferred spice level—from mild to fiery.
Dried Shrimp (optional): Offers a punch of umami and chewiness. Lightly pound to mix with the dressing.
Shrimp Paste (optional): Adds deep umami and a savory funk. Use a small amount for a bold flavor layer. This may be uncommon but I learned it from one of the shows back home years ago and have always used this approach since then.
Fish Sauce: The key salty seasoning. Adds depth and complexity; adjust to taste.
Lime Juice: Brings the essential tang that balances sweet and salty notes. Use freshly squeezed for best results.
Coconut Sugar: Lends natural sweetness and a hint of caramel. Dissolves easily into the dressing when pounded.
Tamarind Paste: Adds a fruity sourness and richness. Optional in Som Tum Lao, but common in other regional versions.
Plara (Fermented Fish Sauce): Bold and funky, it’s a staple in Isaan-style Som Tum or Tum Lao. Not typically used in Som Tum Thai, but essential in Lao-style versions.
Peanuts: Roasted and lightly crushed, they add crunch and a nutty finish. Sprinkle on top or mix in just before serving.

How to Make Som Tum Thai

Pound the aromatics: In a mortar and pestle, lightly pound garlic and chilies until bruised and fragrant.
Build the flavor: Add peanuts, dried shrimp, slices of tomatoes, green beans or long beans if using. Lightly pound those ingredients. Add palm sugar, fish sauce, shrimp paste, and lime juice plus tamarind paste. Mix well to dissolve the sugar.
Add vegetables: Toss in shredded green papaya and carrots. Gently pound and mix to combine and soften.
Finish and serve: Add peanuts and dried shrimp (if using). Mix, taste, adjust seasoning, and serve immediately.

How to Make Other Variations of Papaya Salad

Tum Lao (Lao-Style Papaya Salad): This bold version swaps one tablespoon of fish sauce for plara (fermented fish sauce) and skips the roasted peanuts for a funkier, more savory bite.
Tum Korat (Korat-Style Papaya Salad): A flavorful mix that includes both plara and pickled crab. Unlike Tum Lao, this variation keeps the roasted peanuts for added crunch.
Tum Chiang Mai (Chiang Mai-Style Papaya Salad): This Northern Thai version enhances umami with the addition of culantro, also known as sawtooth coriander leaves.

Related Recipes

Som Tum is best when you eat it right away just like other salad that mixes with dressing already. Followings are menus pair well with green papaya salad.

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